Savory Mushroom, Spinach, and Cheese Galette

In a mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter to the flour.

Using your fingers, quickly mix until the mixture resembles coarse crumbs. This helps to keep the butter cold, ensuring a flaky crust.

Next, add the ice water a tablespoon at a time, mixing gently until a dough forms. Shape it into a ball and wrap it in plastic wrap. Refrigerate for 30 to 40 minutes.

While the dough chills, heat some oil in a skillet over medium heat. Add the sliced onion and sauté until translucent.

Then, add the sliced mushrooms to the pan. Cook until they release their moisture and start to brown. Incorporate the fresh thyme and spinach, and cook just until the spinach wilts. Remove from heat and set aside.

Once the dough has chilled, roll it out on a floured surface into a circle, about 12 inches in diameter. Transfer it to a baking sheet lined with parchment paper.

In the center of the dough, place the crumbled cheese, spreading it out evenly.

Top it with the vegetable mixture, then fold the edges of the dough over the filling, pleating it as you go.

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Brush the edges of the galette with egg yolk for a shiny finish.

Bake the galette in the preheated oven for about 25 minutes, or until the crust is golden brown.

Once done, let it cool slightly before serving. Enjoy your delicious galette warm!